Are you tired of the classic hummus and ready to try one that makes your adventurous self say “Wow”? This Garden Kale Quinoa Hummus will have all your guests asking you for the recipe. It has more bold flavors and a chewy texture. With this kale quinoa hummus recipe, you may want to wrap a generous scoop in large kale leaves or tortillas. This hummus isn’t just a dip, it’s a whole meal.
So, what makes this different and better than the classic hummus? Besides adjusting the measurements of the typical ingredients, I added three new ones. They are
If you’re struggling with getting your kids to eat more vegetables, especially the green leafy stuff, this may work for you. Adding lightly cooked and finely chopped kale into the hummus definitely boosts the fiber and vitamin content. After the kale is lightly cooked, the kale flavor becomes subtle. However, if you prefer a stronger taste of kale, you can add it uncooked.
My three-year-old son, Leo, loves homemade kale chips and black-eyed pea soup with kale. As a mom and food blogger, I’m always experimenting with different recipes, which gives him the opportunity to try many different nutritious foods. This year, we grew some kale in our garden and I can’t believe they are still thriving this late in the growing season. The type we planted was a hybrid variety we got from a store. The leaves are much thinner, flatter, and lighter in color than the typical curly kale that is commonly seen in stores. This makes it work fantastic as a wrap!
If you have chickpeas that are already cooked, it’ll take less than 20 minutes to make this satisfying meal. I served this kale quinoa hummus with some carrots for a quick lunch. It’s a whole meal that contains protein, carbs, fibers, and healthy fats. In fact, we loved it so much that I had to run back to our garden and cut more kale leaves to keep my two gobbling gluttons happy.
- ½ cup uncooked quinoa
- 2 cups water
- 2 cups cooked chickpeas
- 1 bunch (approximately 10 oz) kale
- ½ teaspoon salt
- 3 cloves garlic
- 1 small chili pepper, seeded
- 3 tablespoons tahini
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon ground cumin powder
- ⅛ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon paprika powder for garnishing
- Place uncooked quinoa in a fine mesh strainer and rinse with cold water for 15 seconds. Drain well. Transfer the quinoa into a 1-quart saucepan and then add 1 cup of water. Follow the package instructions and cook the quinoa on stove. Approximately 17 minutes. It will yield approximately 1½ cup of cooked quinoa.
- While quinoa is cooking, rinse the kale, remove the stems, and tear the leaves by hand. Add 1 cup of water into a 4-quart saucepan with a steamer basket and then place the washed kale leaves into the steamer. Steam for 2 minutes until the leaves are wilted.
- Remove the steamer from the stove and rinse the lightly steamed kale with cold water to prevent any further cooking. Transfer the cooked kale into a food processor and chop briefly. Set aside.
- Place only ½ cup of the cooked quinoa and the remaining ingredients except the chopped kale, olive oil, and paprika powder into the food processor, blend until smooth.
- Transfer the hummus into a large bowl and stir in the remaining quinoa, kale, and olive oil. Garnish with paprika and serve with fresh kale leaves, tortilla, or carrots.